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FOOD SCIENCE AND FOOD SKILLS

DTN4FSF

2018

Credit points: 15

Subject outline

In this subject students will develop detailed knowledge of how scientific manipulations of food impact on individual food components. Students will critically examine the processes involved in producing foods for human consumption from raw ingredients, highlighting food production and processing techniques that bring about changes to the biological, chemical, physical and nutritional state of the food. Through the development of a food product suitable for sale students will apply their knowledge of food safety, food production on a medium-large scale, sensory analysis, food labelling law, the development of standard costed recipes and nutritional analysis of recipes. Students will translate food science for consumers through development of a food label with supporting marketing and publicity materials.

SchoolSchool of Allied Health

Credit points15

Subject Co-ordinatorSharon Croxford

Available to Study Abroad StudentsYes

Subject year levelYear Level 4 - UG/Hons/1st Yr PG

Exchange StudentsYes

Subject particulars

Subject rules

Prerequisites If the student is admitted in HMDP - Master of Dietetics Practice OR HBHNHK - Bachelor of Human Nutrition (Hong Kong) no rule applies.
If student is admitted in HZHSDP - Bachelor of Health Science and Master of Dietetic Practice or HZNDP Bachelor of Applied Science/Master of Dietetic Practice then must pass DTN1FFU or DTN1CFC and must have passed 240 credit points.
If student is admitted in HBHN - Bachelor of Human Nutrition then must pass DTN1FFU or DTN1CFC and must have passed 240 credit points.
All other students require subject coordinator approval.

Co-requisitesN/A

Incompatible subjects DTN402

Equivalent subjects DTN4FSI

Special conditions Priority is given to students admitted in HMDP, HZHSDP, HZNDP, HBHNHK or HBHN for whom DTN4FSF is core.

Readings

Resource Type

Title

Resource Requirement

Author and Year

Publisher

Readings

Food: The chemistry of its components

Recommended

Coultate, T. 2015

6th Edition, The Royal Society of Chemistry, Cambridge

Readings

Understanding Food: Principles and Preparation

Recommended

Brown, A. 2015

5th Edition, Cengage Learning

Readings

Food science: from molecules to mouthfeel

Recommended

Croxford, S. 2017

1st Edition, Allen & Unwin

Graduate capabilities & intended learning outcomes

01. Critically analyse significant food preservation techniques through analysis of the history of the food industry.

03. Using commonly consumed foods as examples evaluate the integration of different scientific manipulations to raw foods in the production of foods for human consumption, including foods for specific dietary purposes.

05. Transform knowledge and skills to develop, package, label and market a 'suitable for sale' food product that meets specific nutritional criteria, and display and communicate this food product at a 'trade display'.

Hong Kong, 2018, Week 45-51, Day

Overview

Class requirements

LectureWeek:
45
-
51
One 14.0 hours lecture per study period
on weekdays
during the day
from week 45 to week 51
and delivered via face-to-face.

TutorialWeek:
45
-
51
One 8.0 hours tutorial per study period
on weekdays
during the day
from week 45 to week 51
and delivered via face-to-face.

PracticalWeek:
45
-
51
One 18.0 hours practical per study period
on weekdays
during the day
from week 45 to week 51
and delivered via face-to-face.

Unscheduled Online ClassWeek:
45
-
51
One 12.0 hours unscheduled online class per study period
on weekdays
during the day
from week 45 to week 51
and delivered via online.

Assessments

Assessment element

Comments

%

ILO*

One 1,600-word individual project report

Students to design and market a good concept.

40

02, 03, 04, 05

Four 200-word individual practical lab reports

5% each

20

03, 05

One 30-minute test

Assessment during semester

15

01, 02, 03, 04, 05

One 60-minute test

Assessment during semester

25

01, 02, 03, 04, 05

Melbourne, 2018, Semester 1, Blended

Overview

Online enrolmentYes

Maximum enrolment size100

Enrolment information Quota due to limited capacity of practical kitchen. Merit based quota. Priority is given to students enrolled in HMDP, HZHSDP, HZNDP, HBHNHK or HBHN for whom DTN4FSF is core, then to other students until the quota is reached.

Subject Instance Co-ordinatorSharon Croxford

Class requirements

LectureWeek:
10
-
22
Six 2.0 hours lecture per study period
on weekdays
during the day
from week 10 to week 22
and delivered via face-to-face.

PracticalWeek:
10
-
22
Six 3.0 hours practical per study period
on weekdays
during the day
from week 10 to week 22
and delivered via face-to-face.

TutorialWeek:
10
-
22
Six 2.0 hours tutorial per study period
on weekdays
during the day
from week 10 to week 22
and delivered via face-to-face.